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Colovito Carrots
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Carrots with a twist

M. DeGennaro


  • 3 lbs (1.4 kg). carrots
  • 2 Tbsp (30 ml). oregano
  • 2 garlic cloves, minced
  • 4 Tbsp (60 ml). olive oil
  • 1/4 cup (60 ml) Colovito vinegar (no substitute)
  • 1 Tbsp (15 ml). salt
  • Peel and slice carrots on an angle about 1/4 inch thick.
  • Put carrots in water and boil until just crunchy--don't overcook carrots.
  • Drain water.
  • Add olive oil, garlic and all other ingredients in mixing bowl.
  • Toss with cooked carrots.
  • Adjust seasoning to taste.
Being full blooded Italian, we don't measure anything. A little of this, a little of that. The most important thing is to use the right ingrediants and don't substitute. You can't use garlic powder to replace a garlic clove. The aroma is incredible and the taste is even better. Happy cooking.

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